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Vegetarian Crockpot Lasagna Soup | foodiecrush.com #soup #lasagna #crockpot #easy #vegetarian #healthy

Vegetarian Crockpot Lasagna Soup

This crockpot lasagna soup is like a deconstructed lasagna made in an Italian tomato broth full of vegetables with a creamy dollop of a three cheeses mixed in.

Course Main Course, Soup
Cuisine Italian
Keyword crockpot, soup
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 222 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced or pressed
  • 2 cups brown mushrooms sliced
  • 2 zucchinis sliced
  • 1 28 ounce can DeLallo crushed tomatoes
  • 3 tablespoons DeLallo tomato paste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 6 ounces DeLallo lasagna noodles
  • 4 cups fresh spinach

For the ricotta cheese topping

  • 8 ounces ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parsley chopped
  • 1/4 cup fresh basil leaves chopped
  • generous pinch of kosher salt

Instructions

For the lasagna soup:

  1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until the begin to soften, about 4-5 minutes. 

  2. Add the onion mixture to the insert of a 6 quart slow cooker with the zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt and black pepper.

  3. Set the slow cooker on low and cook for 7 hours or on high and cook for 3 1/2 to 4 hours.

  4. Once the cooking time is done, cook the lasagna noodles according to the package directions, drain, and add to the soup. Cut them into smaller pieces if you'd like.

  5. Add the spinach and warm until wilted.

  6. Mix in half of the ricotta cheese mixture.

  7. Ladle into soup bowls and top with a dollop of the remaining ricotta cheese topping and sprinkle with more parsley and basil.

For the ricotta cheese topping:

  1. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Recipe Notes

Nutrition Facts
Vegetarian Crockpot Lasagna Soup
Amount Per Serving
Calories 222 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 1231mg54%
Potassium 490mg14%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Vitamin A 2275IU46%
Vitamin C 18.4mg22%
Calcium 183mg18%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.